Consumers' Expectations about Meat from Surgical Castrated or Immunocastrated Male and Female Iberian Pigs.

Maria Font-I-Furnols,Antoni Dalmau,Luis Guerrero,Anna Claret

doi:10.3390/ani12040468

Maria Font-I-Furnols, Antoni Dalmau + Show 2 more

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https://doi.org/10.3390/ani12040468

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Abstract

Simple SummaryPig castration is a common practice in the Iberian breed (boar and gilts), known for the quality of its products. This work studies the effect of pig castration (surgically castrated females and males, immunocastrated females and males and entire females) on the sensory expectations and acceptability of the meat. Attitudes and beliefs towards castration and immunocastration were also evaluated. The study was carried out in Madrid and Barcelona, where consumers (n = 252) evaluated meat from the five sex types in blind and informed conditions. Results showed that consumers could be classified into three groups as “Indifferent”, “Against castration and immunocastration” and “Against immunocastration”. Meat from castrated males had higher overall liking scores than the other types of meat. Information provided to the consumers, together with their expectations, affects the overall liking scores. Thus, this needs to be considered to determine the best marketing strategy according to the type of pork produced.A common practice in Iberian pigs is the castration of both males and females, and it can be carried out surgically or by immunization against gonadotropin-releasing factor (GnRF). The aim of this work was to determine consumers’ overall liking and expectations towards Iberian pork from five different sex types (castrated females, entire females, GnRF-vaccinated females, castrated males and GnRF-vaccinated males), as well as to know the attitudes and beliefs of consumers towards castration and immunocastration. Loins from 83 Iberian pigs were collected and evaluated by 252 consumers in Barcelona and Madrid. Consumers evaluated the five types of meat in three situations: blind condition (tasting the product), expectations (without tasting) and informed condition. Finally, attitudes and beliefs towards castration and immunocastration were also determined. Results distinguished three segments of consumers labeled as “Indifferent”, “Against castration and immunocastration” and “Against immunocastration”. Meat from castrated males had higher overall liking scores in the blind condition. Expectations towards pork depending on its sex type affect consumer-informed acceptability; thus, it is important to consider marketing strategies to avoid or direct the effect of the information provided on the acceptability of the pork.

Highlights

The Iberian pig is an autochthonous breed from the Iberian Peninsula characterized by its high-quality meat and meat products [1] and the high amount of fat [2–4]
The Iberian pig is perfectly adapted to its natural environment; a wooded pasture-land called La Dehesa, which is characterized by oak forest (Quercus rotundifolia and Quercus suber), grasses and legumes, among other herbaceous species [5]
In the conditions of the present work, it can be concluded that the sex type affects the acceptability in the blind condition of meat by consumers, with overall liking scores from castrated males’ meat being higher than those from the other sex types evaluated

Summary

Introduction

The Iberian pig is an autochthonous breed from the Iberian Peninsula characterized by its high-quality meat and meat products [1] and the high amount of fat [2–4]. In the traditional production system, Iberian piglets are weaned at two months old, and they are usually mixed in large pastures. In these areas, they are fed a combination of concentrate and natural resources until approximately 90–115 kg of body weight [2]. The late fattening phase is carried out in free-range in La Dehesa and is called “montanera”. It takes place in the late autumn and winter when pigs are able to eat acorns from the oaks and cork oaks, as well as other natural products from La Dehesa pastures [6]. The term “Iberian” meat can be used when it comes from a pig with a minimum of 50% Iberian genetics, while the mother must be 100% Iberian [9]

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